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Comparison of Physicochemical Properties of Starches from Nine Chinese Chestnut Varieties

文献类型： 外文期刊

作者： Zhang, Long 1 ; Liu, Tianxiang 1 ; Hu, Guanglong 3 ; Guo, Ke 1 ; Wei, Cunxu 1 ;

作者机构： 1.Yangzhou Univ, Key Lab Crop Genet & Physiol Jiangsu Prov, Key Lab Plant Funct Genom, Minist Educ, Yangzhou 225009, Jiangsu, Peoples R China

2.Yangzhou Univ, Coinnovat Ctr Modern Prod Technol Grain Crops Jia, Joint Int Res Lab Agr & Agriproduct Safety, Minist Educ, Yangzhou 225009, Jiangsu, Peoples R China

3.Beijing Acad Agr & Forestry Sci, Inst Forest & Pomol, Beijing 100093, Peoples R China

关键词： Chinese chestnut; starch; structural properties; thermal properties; pasting properties; digestion properties

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

ISSN： 1420-3049

年卷期： 2018 年 23 卷 12 期

页码：

收录情况： SCI

摘要： Chestnut is a popular food in many countries and is also an important starch source. In previous studies, physicochemical properties of starches have been compared among different Chinese chestnut varieties growing under different conditions. In this study, nine Chinese chestnut varieties from the same farm were investigated for starch physicochemical properties to exclude the effects of growing conditions. The dry kernels had starch contents from 42.7 to 49.3%. Starches from different varieties had similar morphologies and exhibited round, oval, ellipsoidal, and polygonal shapes with a central hilum and smooth surface. Starch had bimodal size distribution and the volume-weighted mean diameter ranged from 7.2 to 8.2 m among nine varieties. The starches had apparent amylose contents from 23.8 to 27.3% but exhibited the same C-type crystalline structure and similar relative crystallinity, ordered degree, and lamellar structure. The gelatinization onset, peak, and conclusion temperatures ranged from 60.4 to 63.9 degrees C, from 64.8 to 68.3 degrees C, and from 70.5 to 74.5 degrees C, respectively, among nine starches; and the peak, hot, breakdown, final, and setback viscosities ranged from 5524 to 6505 mPa s, from 3042 to 3616 mPa s, from 2205 to 2954 mPa s, from 4378 to 4942 mPa s, and from 1326 to 1788 mPa s, respectively. The rapidly digestible starch, slowly digestible starch, and resistant starch ranged from 2.6 to 3.7%, from 5.7 to 12.7%, and from 84.4 to 90.7%, respectively, for native starch, and from 79.6 to 89.5%, from 1.3 to 3.8%, and from 7.1 to 17.4%, respectively, for gelatinized starch.

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